In a mortar, coarsely crush mustard and fennel seeds with the crushed red pepper.

Place tenderloins on a rimmed baking sheet lightly coated with nonstick spray. Season each with salt and pepper - scatter the crushed spices on the baking sheet and roll the pork tenderloins in them to coat.

Place pan into the oven and bake until an instant-read thermometer placed in the thickest part of each tenderloin reads about 140 to 145 degrees, about 18 to 22 minutes. Remove from the oven and transfer tenderloins to a cutting board and let rest for 10 minutes.

Meanwhile, in a small bowl, whisk together mustards and honey - season with salt and pepper. Slice pork and serve with the honey mustard.